Pagellini Al Cartoccio

Preparation:

Preparation: Gut, scale and wash the sea bream, then dry them with kitchen paper. In a pan, heat 2 tablespoons of oil with a clove of garlic, two sprigs of thyme and a little parsley. When the garlic is coloured, add the still frozen mushrooms, let them defrost over medium heat, then add salt and pepper and let the water produced over a high flame consume. Prepare four packets with special kitchen paper or aluminum foil and grease the center of each sheet with half a spoonful of oil. Place a fish in the center of each sheet, salt and pepper it both inside and out and place half a lemon slice, half a clove of garlic, 2 sprigs of thyme and a little parsley inside. Cover the straws with the mushrooms equally divided, distribute the leaves of a sprig of thyme and a grated lemon zest on each one. Complete with half a spoonful of oil and close the parcels well. Bake in a hot oven at 180 degrees for 20 minutes, then take them out of the oven, let them rest for a few minutes and serve the parcels directly on the table.